Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
This historic sponge cake relies on the chemical leavening reaction between baking soda (alkaline) and cream of tartar (acid) to create carbon dioxide bubbles that lift the batter. The eggs provide structural proteins that set during baking, while the small amount of butter adds richness without weighing down the delicate crumb. The lemon juice contributes additional acidity to activate the soda and brighten the flavor, creating a light, tender cake despite minimal ingredients.
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Mix ingredients together
Bake fifteen minutes
This cake is best made the day it will be served. However, the dry ingredients (flour, sugar, soda, cream of tartar, salt) can be whisked together up to 1 week ahead and stored in an airtight container at room temperature.
Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. The texture is best within 24 hours of baking. Do not refrigerate, as this will dry out the delicate crumb.
